Cranberry Pistachio Shortbread Cookies
- Around 24-28 cookies
Ingredients
- 1/2 cup unsalted butter, room temperature
- 160g all-purpose flour
- 80g granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- Pinch of salt
- 1/3 cup of cranberries, chopped up
- 1/3 cup of pistachios, chopped up
Directions
- Cream together butter and sugar in a stand mixer until fluffy.
- Add in egg yolk and vanilla extract and mix.
- Add salt and flour and mix until combined.
- Add in cranberries and pistachios.
- Roll into a 1.5-1.75 inch diameter log and chill in the fridge for at least 1 hour or overnight. The log will probably be around 8-9 inches in length.
- Bake at 325 degrees for 14 minutes (no more!).
Original recipe here: https://www.cookingwithmanuela.com/2020/12/cranberry-orange-shortbread-cookies.html
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